Introduction
Craving a rustic, nutritious dish that’s bursting with Italian-inspired flavors? Chef John’s Beans and Greens combines tender cannellini beans and hearty escarole in a garlicky, savory broth, accented with lemon zest and a hint of anchovy for umami depth. This one-pot recipe is quick, comforting, and perfect for weeknight dinners, vegetarian meals (with a tweak), or showcasing simple ingredients. Ready in about 30 minutes, it’s beginner-friendly and endlessly customizable. Curious about how to create this wholesome dish? Let’s dive into this delicious recipe that’s sure to warm your soul!
Overview: Why Chef John’s Beans and Greens Are Special
Chef John’s Beans and Greens stand out for their balance of earthy beans, slightly bitter greens, and a bright, aromatic broth infused with garlic, oregano, and lemon zest. The anchovy adds a subtle, savory backbone without tasting fishy, while red pepper flakes bring a gentle kick. This recipe serves 6, uses one saucepan for minimal cleanup, and is naturally healthy and satisfying. Its rustic charm, vibrant flavors, and quick preparation make it ideal for cozy dinners, meatless meals, or Italian-inspired feasts.
- Time Requirement:
- Prep: 10 minutes
- Cooking: 20–25 minutes
- Total: About 30–35 minutes
- Difficulty Level: Easy. Involves sautéing, simmering, and stirring, perfect for beginners.
- Why It’s Special: This recipe serves 6, offers a hearty, flavorful dish, and is a quick, nutritious meal. It’s ideal for vegetarian-friendly dinners, weeknight meals, or comfort food cravings.
Essential Ingredients
This beans and greens dish comes together with ingredients that create a savory, wholesome meal. Here’s what you need and why each matters:
- Olive Oil (2 tbsp): Used for sautéing garlic, adding richness and depth.
- Garlic (4 cloves, thinly sliced): Infuses the broth with bold, aromatic flavor.
- Chicken Broth (4 cups): Forms the flavorful base, adding savory depth; reduces to concentrate taste.
- Red Pepper Flakes (2 pinches, divided): Provides mild, adjustable heat for a subtle kick.
- Cannellini Beans (2 x 15 oz cans, drained): Creamy, hearty white beans that add protein and texture.
- Anchovy Fillet (1): Melts into the dish, adding umami without a fishy taste.
- Chopped Fresh Oregano (2 tsp): Contributes bright, herbaceous flavor.
- Lemon Zest (½ tsp): Adds a fresh, citrusy lift to balance richness.
- Escarole (1 head, chopped): Slightly bitter greens that wilt into tender, flavorful bites.
- Salt and Ground Black Pepper (to taste): Enhances and balances flavors.
- Extra-Virgin Olive Oil (1 tbsp): Drizzled at the end for a fruity, luxurious finish.
Substitutions and Variations
- Cannellini Beans: Swap with navy beans, great northern beans, or chickpeas; rinse well to reduce sodium.
- Escarole: Replace with kale, Swiss chard, spinach, or collard greens; adjust cooking time (spinach wilts in 1–2 minutes).
- Chicken Broth: Use vegetable broth for vegetarian/vegan or water with 1 tsp miso for umami.
- Anchovy: Omit for vegetarian; substitute with 1 tsp capers, ½ tsp miso paste, or 1 tbsp soy sauce for umami.
- Oregano: Use 1 tsp dried oregano or fresh thyme, basil, or parsley for a different herbaceous note.
- Gluten-Free: Naturally gluten-free; ensure broth and anchovy are gluten-free.
- Add-Ins: Include ½ cup diced carrots or celery with garlic, ¼ cup grated Parmesan for garnish, or 1 cup cooked sausage for heartiness.
Step-by-Step Instructions
Follow these steps to create Chef John’s Beans and Greens that’s savory, hearty, and perfectly balanced:
- Sauté the Garlic:
- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add 4 thinly sliced garlic cloves and cook, stirring, until bubbling and sizzling, about 20 seconds (do not brown).
- Beginner Tip: Slice garlic thinly for even cooking; watch closely to avoid burning, which adds bitterness.
- Build the Broth:
- Pour in 4 cups chicken broth and bring to a boil over high heat.
- Cook until the liquid reduces by half (about 2 cups), 6–8 minutes.
- Stir in a pinch of red pepper flakes.
- Beginner Tip: Reduce broth uncovered to concentrate flavors; stir occasionally to prevent sticking.
- Add the Beans:
- Stir in 2 (15 oz) cans drained cannellini beans and bring to a boil.
- Cook until the tops of the beans are just visible below the surface of the liquid, 6–8 minutes.
- Beginner Tip: Drain and rinse beans to remove excess sodium; stir gently to keep beans intact.
- Incorporate Seasonings:
- Stir in 1 anchovy fillet, 2 tsp chopped fresh oregano, and ½ tsp lemon zest.
- Simmer for 3 minutes to meld flavors.
- Beginner Tip: Mash anchovy with a spoon to help it dissolve; zest lemon finely to avoid pith.
- Add the Escarole:
- Add 1 chopped head of escarole and reduce heat to low.
- Cook, stirring occasionally, until escarole wilts and becomes tender, about 5 minutes.
- Beginner Tip: Chop escarole into bite-sized pieces; stir gently to wilt evenly without overcooking.
- Season and Serve:
- Season with salt and ground black pepper to taste.
- Drizzle with 1 tbsp extra-virgin olive oil and sprinkle with a second pinch of red pepper flakes.
- Serve hot in bowls, optionally with crusty bread or a sprinkle of Parmesan.
- Beginner Tip: Taste before seasoning, as broth and anchovy add saltiness; serve immediately for vibrant flavors.
Cooking Tips
- Garlic: Slice thinly and cook briefly to avoid bitterness; adjust quantity for milder flavor if desired.
- Broth Reduction: Reduce to about 2 cups for a thicker, flavorful base; measure if unsure.
- Beans: Rinse thoroughly to remove canning liquid; add beans gently to maintain shape.
- Escarole: Wash well to remove grit; pat dry to avoid diluting the broth.
- Flavor Balance: Taste before adding salt, as anchovy and broth are salty; add extra lemon zest or juice for brightness.
Assembly: Building the Perfect Beans and Greens
This dish is all about creating a cohesive, flavorful stew with tender beans and greens. Here’s how to make it shine:
- Broth Prep:
- Sauté garlic just until fragrant to infuse oil; reduce broth to intensify flavor without over-salting.
- Add red pepper flakes early to bloom their heat in the oil.
- Bean and Greens Assembly:
- Add beans carefully to maintain texture; simmer until just submerged for a stew-like consistency.
- Wilt escarole gradually to retain some texture; stir minimally to keep greens vibrant.
- Presentation Tips:
- Serve in shallow bowls to showcase the beans, greens, and broth.
- Drizzle extra-virgin olive oil in a swirl for elegance; sprinkle red pepper flakes or Parmesan for color.
- Pair with crusty bread, focaccia, or a simple salad for a rustic Italian meal.
Serving Suggestions
- Main Dish: Serve as a light dinner for 6 or a hearty side with grilled meats.
- Meal Prep: Prep ingredients (chop garlic, escarole, zest lemon) up to 1 day in advance; cook fresh for best texture.
- Dinner Party: Serve family-style with extra olive oil and bread; double for larger groups.
- Variations: Add ½ lb cooked Italian sausage or 1 cup diced potatoes for heartiness; top with a poached egg for richness.
- Drinks: Pair with a Pinot Grigio, sparkling water with lemon, or a light Italian red like Sangiovese.
Storage and Make-Ahead Tips
Beans and greens are best fresh but store well:
- Refrigerator: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or water to loosen.
- Freezer: Freeze in airtight containers for up to 2 months; thaw in the fridge and reheat slowly to avoid mushy beans or greens.
- Make-Ahead: Prep garlic, escarole, and lemon zest up to 1 day in advance; store separately. Cook fresh for optimal flavor and texture.
- Serving Tip: Reheat with a drizzle of fresh olive oil and a pinch of red pepper flakes to revive flavors; add a squeeze of lemon for brightness.
Recipe Variations
- Vegetarian Beans and Greens: Omit anchovy; use vegetable broth and 1 tsp capers or miso for umami.
- Spicy Beans and Greens: Increase red pepper flakes to ½ tsp or add 1 sliced jalapeño with garlic.
- Kale Beans and Greens: Swap escarole for kale; cook 7–10 minutes until tender.
- Creamy Beans and Greens: Stir in ¼ cup heavy cream or Parmesan before serving for richness.
- Gluten-Free Beans and Greens: Naturally gluten-free; ensure broth and anchovy are gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 6):
- Calories: 200 kcal
- Protein: 10 g
- Fat: 8 g
- Carbohydrates: 25 g
- Sugar: 2 g
- Sodium: 700 mg
- Note: Values are approximate and depend on specific brands, broth type, and bean size.
Conclusion
Chef John’s Beans and Greens is the ultimate rustic dish, offering creamy beans and tender greens in a savory, aromatic broth in every comforting bite. With its quick preparation, customizable flavors, and wholesome appeal, it’s a must-try for vegetarian-friendly meals, weeknight dinners, or Italian-inspired feasts. This recipe is so flavorful and easy, you’ll want to make it a regular in your rotation. So heat up that saucepan, wilt those greens, and get ready to enjoy a dish that’s pure Italian comfort!
Print
Chef John’s Beans and Greens
Description
Craving a rustic, nutritious dish that’s bursting with Italian-inspired flavors? Chef John’s Beans and Greens combines tender cannellini beans and hearty escarole in a garlicky, savory broth, accented with lemon zest and a hint of anchovy for umami depth. This one-pot recipe is quick, comforting, and perfect for weeknight dinners, vegetarian meals (with a tweak), or showcasing simple ingredients. Ready in about 30 minutes, it’s beginner-friendly and endlessly customizable.
Ingredients
This beans and greens dish comes together with ingredients that create a savory, wholesome meal. Here’s what you need and why each matters:
-
Olive Oil (2 tbsp): Used for sautéing garlic, adding richness and depth.
-
Garlic (4 cloves, thinly sliced): Infuses the broth with bold, aromatic flavor.
-
Chicken Broth (4 cups): Forms the flavorful base, adding savory depth; reduces to concentrate taste.
-
Red Pepper Flakes (2 pinches, divided): Provides mild, adjustable heat for a subtle kick.
-
Cannellini Beans (2 x 15 oz cans, drained): Creamy, hearty white beans that add protein and texture.
-
Anchovy Fillet (1): Melts into the dish, adding umami without a fishy taste.
-
Chopped Fresh Oregano (2 tsp): Contributes bright, herbaceous flavor.
-
Lemon Zest (½ tsp): Adds a fresh, citrusy lift to balance richness.
-
Escarole (1 head, chopped): Slightly bitter greens that wilt into tender, flavorful bites.
-
Salt and Ground Black Pepper (to taste): Enhances and balances flavors.
-
Extra-Virgin Olive Oil (1 tbsp): Drizzled at the end for a fruity, luxurious finish.
Substitutions and Variations
-
Cannellini Beans: Swap with navy beans, great northern beans, or chickpeas; rinse well to reduce sodium.
-
Escarole: Replace with kale, Swiss chard, spinach, or collard greens; adjust cooking time (spinach wilts in 1–2 minutes).
-
Chicken Broth: Use vegetable broth for vegetarian/vegan or water with 1 tsp miso for umami.
-
Anchovy: Omit for vegetarian; substitute with 1 tsp capers, ½ tsp miso paste, or 1 tbsp soy sauce for umami.
-
Oregano: Use 1 tsp dried oregano or fresh thyme, basil, or parsley for a different herbaceous note.
-
Gluten-Free: Naturally gluten-free; ensure broth and anchovy are gluten-free.
-
Add-Ins: Include ½ cup diced carrots or celery with garlic, ¼ cup grated Parmesan for garnish, or 1 cup cooked sausage for heartiness.
Instructions
Follow these steps to create Chef John’s Beans and Greens that’s savory, hearty, and perfectly balanced:
-
Sauté the Garlic:
-
Heat 2 tbsp olive oil in a large saucepan over medium heat.
-
Add 4 thinly sliced garlic cloves and cook, stirring, until bubbling and sizzling, about 20 seconds (do not brown).
-
Beginner Tip: Slice garlic thinly for even cooking; watch closely to avoid burning, which adds bitterness.
-
-
Build the Broth:
-
Pour in 4 cups chicken broth and bring to a boil over high heat.
-
Cook until the liquid reduces by half (about 2 cups), 6–8 minutes.
-
Stir in a pinch of red pepper flakes.
-
Beginner Tip: Reduce broth uncovered to concentrate flavors; stir occasionally to prevent sticking.
-
-
Add the Beans:
-
Stir in 2 (15 oz) cans drained cannellini beans and bring to a boil.
-
Cook until the tops of the beans are just visible below the surface of the liquid, 6–8 minutes.
-
Beginner Tip: Drain and rinse beans to remove excess sodium; stir gently to keep beans intact.
-
-
Incorporate Seasonings:
-
Stir in 1 anchovy fillet, 2 tsp chopped fresh oregano, and ½ tsp lemon zest.
-
Simmer for 3 minutes to meld flavors.
-
Beginner Tip: Mash anchovy with a spoon to help it dissolve; zest lemon finely to avoid pith.
-
-
Add the Escarole:
-
Add 1 chopped head of escarole and reduce heat to low.
-
Cook, stirring occasionally, until escarole wilts and becomes tender, about 5 minutes.
-
Beginner Tip: Chop escarole into bite-sized pieces; stir gently to wilt evenly without overcooking.
-
-
Season and Serve:
-
Season with salt and ground black pepper to taste.
-
Drizzle with 1 tbsp extra-virgin olive oil and sprinkle with a second pinch of red pepper flakes.
-
Serve hot in bowls, optionally with crusty bread or a sprinkle of Parmesan.
-
Beginner Tip: Taste before seasoning, as broth and anchovy add saltiness; serve immediately for vibrant flavors.
-
Cooking Tips
-
Garlic: Slice thinly and cook briefly to avoid bitterness; adjust quantity for milder flavor if desired.
-
Broth Reduction: Reduce to about 2 cups for a thicker, flavorful base; measure if unsure.
-
Beans: Rinse thoroughly to remove canning liquid; add beans gently to maintain shape.
-
Escarole: Wash well to remove grit; pat dry to avoid diluting the broth.
-
Flavor Balance: Taste before adding salt, as anchovy and broth are salty; add extra lemon zest or juice for brightness.
FAQs
Q: Can I use dried beans instead of canned?
A: Yes! Soak 1 cup dried cannellini beans overnight, then cook until tender (1–2 hours); use as directed, draining excess liquid.
Q: Why is my broth too watery?
A: Watery broth can result from not reducing enough. Boil until halved (about 2 cups) for a thicker, flavorful base.
Q: Can I use other greens?
A: Yes! Kale, Swiss chard, or spinach work; kale needs 7–10 minutes, spinach 1–2 minutes to wilt.
Q: How do I make this vegetarian?
A: Omit anchovy, use vegetable broth, and add 1 tsp capers or ½ tsp miso for umami; adjust salt.
Q: How do I store leftovers?
A: Store in the fridge for 3–4 days or freeze for 2 months; reheat with broth. See storage tips above for details.
Q: Can I make this dairy-free?
A: Yes! The recipe is naturally dairy-free; ensure broth and anchovy (or substitute) are dairy-free.